Peaches and Cream Cake Recipe

Special Occasion Cake with Peaches
French Food Cake - Peach Gateau

This Peaches and Cream Cake makes a great Special Occasion Cake with Peaches - A French Food Cake, a Peach Gateau.

This deliciously delicious cake serves about 8 to 10 people.

Ingredients

FOR THE CAKE

3/4 cup unsalted butter, softened
2 tsp. grated orange rind
3/4 cup caster sugar or granulated sugar
3 medium eggs
1/2 cup white chocolate, melted and cooled
2 cup all-purpose flour
3/4 cup water
1 1/4 whipping cream
1/4 cup icing sugar
1/4 cup chopped hazelnuts, toasted (see tip below)


FOR THE PEACH FILLING

2 peaches, peeled and chopped or equivalent canned peaches
2 tbsp. peach or orange liqueur
1 1/3 cup whipping cream
1/4 cup icing sugar

Directions

FOR THE CAKE

Lightly grease and line a deep, 9" round cake tin with parchment paper.

Cream the butter, orange rind and sugar together until light and fluffy.

Add the eggs, one at a time, beating well after each addition, then beat in the melted, cooled white chocolate.

Add the flour and 3/4 cup of water in two batches.

Spoon batter into the prepared pan, and bake at 325° F for 1 1/2 hours, or until cake if firm.

Allow cake to stand in pan for about 5 minutes, and then turn onto a wire rack to allow cake to cool completely.

FOR THE PEACH FILLING

Place the prepared peach (pieces) n a bowl and pour the liqueur over top. Allow mixture to stand for about one half hour.

In a medium size bowl, using a electric hand mixer, whip the whipping cream with the icing sugar until soft peaks form, then gently fold in the peach mixture.

Carefully slice the cooled cake into three layers.

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Place one layer of cake on a serving plate, and spread half of the peach filling on top.

Top with the second layer of cake, and spread with the remaining half of the peach filling.

Top with the remaining cake layer (third layer).

Whip the cream and the icing sugar together until soft peaks form.

Spread over the top and sides of the cake, piping some onto the top, if desired.

Press the toasted hazelnuts into the side of the cake and a bit on top, if desired.

Chill cake in the refrigerator until ready to serve, and store leftovers (if there are any:) in the refrigerator.

ENJOY this Peaches and Cream Cake!

Baking Tip - How to Chop and Roast Hazelnuts

If the hazelnuts are not already chopped, simply place the required amount of whole hazelnuts between a folded piece of parchment paper, or waxed paper, and roll over the nuts with a rolling pin to chop the hazelnuts.

To roast the chopped hazelnuts, place them on a cookie baking tin which has been very lightly sprayed with oil.

Place the nuts on the cookie sheet in the oven (set to "broil"), at 425° for about 2 minutes, turning the nuts after about 1 minute. You need to watch the nuts constantly to be sure they do not burn....they will burn very quickly!

Remove the nuts from the baking tray to cool.

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